These Bourbon Pecan Brownies are an amazing twist on the classic brownies! They’re thick, chewy, and loaded with crunchy pecans, and flavorful bourbon! They are the ultimate brownies for any chocolate lover!
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Why you will love these Bourbon pecan brownies
These bourbon pecan brownies are such an amazing twist on the classic chocolate brownies! Bourbon and Pecans are a match made in heaven and when you add chocolate to the mix only good things can happen.Rich and decadent crinkly top fudgy brownies with crunchy pecans and bourbon in every bite.
They only need a few ingredients and are quick and easy to make. Ideal bake for any occasion. Made for sharing, but once you try them, you will want to keep them all for yourself!
Ingredient Notes
- Unsalted butter
- Sugar – caster or granulated sugar is fine.
- Flour – all purpose / plain flour.
- Eggs – use large or medium eggs.
- Salt – Omit this if your’e using salted butter
- Cocoa powder – I prefer to use unsweetened, Dutch-processed cocoa powder. Dutch processed (or alkalized) cocoa is much less bitter than natural cocoa powder, because it has been treated with an alkaline to reduce the acidity of cocoa. It is also usually darker in appearance, and will produce darker batter.
- Chocolate – use good quality chocolate, best you can afford. I always use chopped chocolate in my baking, because it is higher quality than chocolate chips (which are often made with vegetable oil), and it produces better results. I’m a fan of dark chocolate in baking (70% cocoa solids), but I often use both, dark and milk chocolate when making brownies.
- Pecans- Use unsalted roasted chopped pecans
- Bourbon- Use your favorite bourbon here
Step by step Instructions
Here is how to make and bake these bourbon pecan brownies. This recipe uses a stand mixer with a paddle attachment or an electric hand mixer. Start by greasing and lining an 8*8 inch square pan with parchment paper, leaving a 2 inch overhang on the sides
Step 1: Preheat your oven to 350 degrees F (180 degrees C).
Step 2: Melt the chocolate and butter in a double boiler, large heatproof bowl placed over a saucepan of simmering water or in a microwave in 30 second intervals. To the melted chocolate whisk in the cocoa powder and sugar. Next, whisk in the vanilla extract and bourbon.
Step 3: Then, whisk in the eggs, one at a time, beating well after each addition. Finally, stir in the flour, salt and pecans.
Step 4: Pour the batter into the prepared pan, smoothing the top with the back of a spoon or offset spatula.Sprinkle a few extra pecans on top of of the batter.
Step 5: Bake the brownies for about 25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
Remove from oven and let cool on a wire rack. Enjoy!
When to slice the Bourbon Pecan Brownies
Take the brownies out of the oven once baked, then let them rest at room temperature for about 30 minutes.
After the 30 minutes, transfer the bars to the fridge and chill uncovered for at least 6 hours or overnight. Chilling thoroughly will allow the brownies to set COMPLETELY and cut easily into neater slices.
Expert Baking Tips
- Use a kitchen scale: I highly recommend using a kitchen scale to weigh the ingredients. They are very affordable and ensure you have the most accurate measurements when baking!
- Lining the baking pan: Buttering the sides of the pan and lining with parchment will keep it from sticking to the pan and making it easier to remove once baked.
- Don’t cut them too soon: These brownies must be completely cool before cutting otherwise they will fall apart!
- Don’t over bake the brownies: Be sure not to over bake your brownies! They should still be a little jiggly in the center, and a few moist crumbs will come out when a toothpick is inserted.
- Dark vs. light baking pans: Baking pans conduct heat differently depending on what color the pan is. If your pan is glass or white, you should increase the heat to 350 F/177 C.
FAQ’s
Can I use skip the bourbon?
Yes! You can skip the bourbon here however the bourbon adds a wonderful flavor to these which makes these brownies so special.
Can I use regular cocoa powder?
You can, but the color and flavor will not be the same as pictured. I highly recommend dutch process for a richer chocolate flavor.
Why are my brownies not gooey?
You probably baked them for too long. Brownies should came out of the oven slightly under-baked. When you insert a toothpick or cake tester into the bake, it should come out with few crumbs still attached to it. Even if you over-baked them, they will still be delicious!
Can I double the recipe?
Yes! you can bake the double the recipe and bake in a 9X13 pan. You will have to adjust the baking time by a few minutes.
Storing And Freezing
Store these bourbon pecan brownies at room temperature for up to 4 days, or keep them in the fridge, for up to 6 days.
They can also be frozen for up to 3 months. Wrap each slice into a double layer of clingfilm and cover with kitchen foil. Thaw them in the fridge overnight and bring to room temperature before serving.
If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Recipe 📖
Bourbon Pecan Brownies
Ingredients
- 6 ounces 170 grams semisweet or bittersweet chocolate, coarsely chopped
- 1/2 cup unsalted butter
- 2 tbsp unsweetened cocoa powder regular unsweetened or Dutch-processed
- 1 cup granulated white sugar
- 1 tsp vanilla extract
- 1 tsp instant coffee or instant espresso powder Optional
- 3 large eggs at room temperature
- 3/4 cup all-purpose flour
- 1/4 tsp salt
- 3/4 cup semi-sweet or bittersweet chocolate chips
- 3 tbsp bourbon
- ½ cup chopped toasted pecans
Instructions
- Pre-heat your oven to 350F/175C.Butter and Line an 8*8 inch square pan with parchment paper, leaving a 2 inch overhang on the sides and set aside.
- Melt the chocolate and butter in a large heatproof bowl, placed over a saucepan of simmering water or in a microwave in 30 second intervals. To the melted chocolate whisk in the cocoa powder and sugar until well combined. Next, whisk in the vanilla extract, coffee powder and bourbon.
- Then, whisk in the eggs, one at a time, beating well after each addition. Finally, stir in the flour, salt, and chocolate chips.
- Pour into the prepared pan and add a few chocolate chip and chopped pecans on the top. Bake for about 25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
- Remove from oven and let cool on a wire rack. Enjoy!
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